Some soups have a short ingredient list; this one seems to have almost everything! Don't let that put you off, though: despite the many ingredients, this creamy cauliflower soup is surprisingly easy to make.
Cauliflower is cooked with onion, garlic, white wine, chicken broth and aromatic herbs, then blended until smooth and enriched with cream cheese, cooking cream and freshly grated Parmesan. Crispy bacon adds a smoky, savoury finish that contrasts beautifully with the velvety texture.
It's a comforting soup for chilly days, perfect as a warming first course or a light meal with some crusty bread.
If you need ideas for bread you can check my Dutch Tiger Bread Recipe or my even simpler Soda Bread Recipe.
Creamy Cauliflower Soup Recipe
Yield: 4 servings
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Total time: 45–50 minutes
Ingredients
3 tablespoons butter
1 medium white onion, finely chopped
2 garlic cloves, minced
1 large cauliflower, separated into florets
375 ml chicken broth
250 ml cooking cream
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
340 g cream cheese
250 ml white wine
60 g grated Parmesan cheese
1 teaspoon lemon juice
Smoked bacon, diced, for garnish
Method
Cook the bacon. Fry the diced bacon in a large saucepan until crisp. Remove it from the pan and set aside, leaving the rendered fat behind.
Sauté the onion and garlic. Add the butter to the same saucepan and let it melt. Add the finely chopped onion and cook until softened and translucent. Stir in the minced garlic and cook briefly, taking care not to let it brown too much.
Add the cauliflower. Add the cauliflower florets and sauté for 3–4 minutes, stirring occasionally.
Add the liquids and seasonings. Pour in the chicken broth and white wine. Add the black pepper, garlic powder and dried thyme. Bring to a boil, then reduce the heat.
Cook until tender. Simmer until the cauliflower is completely tender, stirring from time to time.
Blend the soup. Use an immersion blender to blend everything until smooth and velvety.
Make it creamy. Add the cream cheese, lemon juice and cooking cream. Stir well and let the soup simmer gently for 5 minutes.
Finish with Parmesan. Stir in the grated Parmesan and adjust the consistency if needed. Serve hot, topped with the crispy bacon.
Serving ideas
For extra flavour and texture, garnish the soup with smoked paprika, toasted pumpkin seeds or your favourite toppings. Serve with crusty bread for a comforting meal.
Notes
Blend the soup thoroughly for the smoothest texture.
Keep the heat low after adding the cream cheese and cooking cream, avoiding a vigorous boil.
For a vegetarian version, use vegetable broth and omit the bacon.
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